Method

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1 Halve tomatoes and put them in a shallow ovenproof tray (I use a Swiss roll tin/jellyroll pan lined with baking/parchment paper), cut side up. Distribute a little sea salt, black pepper and caster sugar over the cut surfaces of the tomatoes and drizzle with a little extra virgin olive oil (about 25ml/1-2 tablespoons). Bake in an oven preheated to 140°C (275°F) for about 1 hour, or until tomatoes have collapsed and the juices are turning syrupy. Cut tomatoes in half (or into quarters if medium-sized) with sharp scissors. See more information about tomatoes Here

3 Cook spaghetti in plenty of gently boiling, well salted water until al dente. Drain and toss the flavoured oil through the cooked spaghetti, adding plenty of black pepper, then add tomatoes and all their juices. Add rocket and feta and toss gently. Serve immediately.